Kenny Tutt's Roast Goose with Mulled Plums

Kenny Tutt's Roast Goose with Mulled Plums

A roast goose on Christmas Day dates back to ancient times and was the go-to centrepiece of choice until the larger turkey hit our shores from the Americas. It is true that the turkey does feed more mouths, but a goose has a rich, delectable, almost regal flavour that always reminds me of times past. Simply served with some sweet, spiced stone fruits and a few roast potatoes, the goose really does deserve a revival. With a texture and flavour that resembles duck, it’s crucial not to overcook and dry out your bird. Simply monitoring the temperature is the very best way to avoid disappointment.


Rich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.

  • 1 large goose (4.5kg will feed around 5-6 people)
  • Flaked sea salt
  • 8 ripe plums
  • 100 g caster sugar
  • 2 cinnamon sticks
  • 2-3 cloves
  • 1 star anise
preparing tips
  • Take your goose out of the fridge the night before. Drying the skin out will help the bird crisp up really nicely. Don’t worry about piercing the skin, the fat will render well when cooking. Place the goose on a rack in the roasting tin to help the fat flow away from the bird. There are two large pieces of fat just at the opening of the cavity that need to be pulled out or cut off before roasting. These can be rendered down for frying or roasting in the future.
Carving tips
  • Remove the legs first to get the most meat off the carcass. Take the whole breasts off the bone and carve into slices. Removing the wishbone when preparing the goose will also make it easier to serve – you can ask your butcher to do this.
  • Heat your oven to 200°C/180°C fan/gas 6.
  • Place the goose in a roasting tray with a rack under the bird and sprinkle the skin generously with sea salt. Cover the bird with tin foil and place it in the oven. Baste the bird every half an hour and judge the length of cooking time roughly by the weight of the bird.
  • When basting, take the opportunity to check the temperature by inserting your Thermapen into the thickest part of the breast. A temperature of 65-70°C will mean the bird remains juicy.
  • Remove the foil for the last 30 minutes of cooking to allow the skin to crisp up fully.
  • Remove the goose from the oven and re-cover with foil. Leave to rest for at least 30-40 minutes
  • To make the spiced plums cut the plums in half and remove the stone. Cut the plums into quarters and place in a saucepan over a medium heat.
  • Add the sugar and spices and gently combine. Cook for 20-30 minutes stirring regularly. Remove and allow to cool. The sweet, tart, spiced plums make a perfect partner for the rich goose.
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" Thermapens are crucial to my cooking both at home and at my restaurant, so I'm delighted to be working on some new recipes to showcase what they can really do."
Kenny Tutt
Masterchef Champion 2018
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